Mendocino Farms Chicken Pesto Caprese Sandwich Copycat Recipe.

 

Ingredients 

1 ciabatta roll (or rustic sourdough)
1/2 lb chicken breast (thin-cut or pounded evenly)
2 oz fresh mozzarella cheese, sliced
1/4 cup roasted red peppers (sliced)
1/2 cup fresh mixed spring greens or arugula
2–3 tbsp prepared basil pesto
1 tbsp balsamic glaze
1 tsp olive oil (for cooking chicken)
Salt and black pepper to taste 

Instructions

Cook the chicken: Season the thin-cut chicken breast with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side until golden and the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.
Warm the red peppers: In the same pan, lightly sauté the sliced roasted red peppers until warm and tender.
Toast the bread: Slice the ciabatta roll open and toast it lightly in a pan or panini press until crisp.
Assemble the sandwich: Spread a generous amount of basil pesto on both the top and bottom halves of the bread. On the bottom half, layer the sliced grilled chicken, fresh mozzarella, warm roasted red peppers, and spring greens.
Add glaze and finish: Drizzle the balsamic glaze over the toppings before closing the sandwich with the top bun. Press slightly in a panini press or warm in a skillet until the mozzarella begins to melt. 

Kneader's Chicken Bacon Avocado Sandwich

 

Ingredients

Kneaders Sauce Copycat

• ½ cup light mayonnaise
• 2 Tablespoon sour cream
• 2 teaspoon yellow mustard

For the sandwich

• 1 boneless, skinless chicken breasts cooked and shredded
• 4 strips bacon cooked
• ½ ounce Provolone cheese 2 slices
• ¼ cup lettuce 2 lettuce leaves
• 1 tomato sliced
• ¼ red onion thinly sliced
• salt and pepper to taste
• 1 avocado sliced
• 2 Fresh focaccia bread or artisan bread/rolls

Instructions

Sauce:

• In a small bowl, stir together: ½ cup mayo, 2 Tablespoons of sour cream and 2 teaspoons of mustard.

For the sandwich:

• Cut open your bread and spread the sauce lightly on both sides. Then add cheese, chicken, bacon, lettuce, tomato, onion, avocado, salt & pepper and place your bread on top!
• (If using focaccia bread, cut it in half and serve. If you are using artisan bread/rolls it will make 2 servings)

 

Reesa's Chicken Salad

Ingredients:
2 lbs chicken breast, cooked and shredded* or rotisserie chicken 

Chicken broth to cook your chicken in (if using a slow cooker)
1 apple, diced of your choice; we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste
Feta cheese
Ciabatta/torta rolls or artisan bread

Directions:
1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve. Serve with feta cheese on sliced French/artisan bread, ciabatta/torta rolls or croissants.

*to make it a super easy and convenient meal, use a rotisserie chicken [shout out to Costco] instead of cooking your own.

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

Ingredients:
4 high-quality ciabatta or focaccia rolls or 8 slices high-quality sandwich bread (like sourdough)
Creamy Chipotle-Lime Dressing (recipe below)
8 1-ounce slices Provolone or pepperjack cheese (or half Provolone and half pepperjack)
1/2 cup guacamole
2 portabello mushrooms, cut into 1/2″ slices
1 small red onion, sliced
1/2 pound fresh asparagus, tough ends snapped off
1/2 cup (approximately) roasted red peppers
Creamy Chipotle-Lime Dressing
1 cup mayonnaise
1/2 cup buttermilk
1 1-ounce package Hidden Valley Ranch dressing mix
3-4 cloves garlic
Juice of 1 lime
1/4 cup adobo sauce (from a can of chipotle chilies)
1/2 cup roughly chopped cilantro (about 1 handful)
Instructions:
To prepare the dressing, place all the ingredients in a blender and blend until combined. Refrigerate for at least 30 minutes before serving.
Preheat oven to 450. Line a baking sheet with aluminum foil. Place washed and snapped asparagus, sliced portabellos, and sliced onion on the baking sheet. Drizzle with 2-3 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to evenly distribute the the oil and salt and pepper (you may need a little more on the mushrooms because they tend to absorb it). Roast for 15 minutes or until veggies are tender.
While the veggies are roasting, spread both sides of each piece of bread with the Creamy Lime-Chipotle Dressing. Place a slice of cheese on the bottom. Add 1/4 of the roasted red peppers.
Spread the top with guacamole and then place another slice of cheese on top of the guacamole.
When the veggies are done roasting, divide them among the sandwiches (on the bottom half). Top each sandwich and cook in a panini press (or on a skillet with a heated pan pressed on top of the sandwich). Allow to stand 2-3 minutes before cutting in half and serving. Makes 4 large sandwiches.
Picture and recipe courtesy of ourbestbites.com.  Served this at Rachel's Wedding - amazing.

Reesa's Chicken Salad

2 lbs chicken breast, cooked and shredded* or rotisserie chicken
Chicken broth to cook your chicken in (if using a slow cooker)
1 apple, diced of your choice; (we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste

Directions:
1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours or use rotisserie chicken.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve.

Tailgate Sandwich

1 loaf focaccia

olive oil

salt and other desired dried herbs

6-8 Tbsp. butter, room temperature

4-6 Tbsp. mayonnaise

4-6 Tbsp. Dijon mustard

1/4 lb. turkey, sliced

1/4 lb. ham, sliced

1 red onion, thinly sliced

1/4 lb. provolone cheese, sliced

1 small tomato, thinly sliced

1 cup fresh spinach, shredded

Preheat oven to 300 degrees

Season bread by brushing top of loaf with olive oil and sprinkling with salt and other seasonings. Place on lightly greased cookie sheet and bake for 15-20 minutes in a 300 degree oven. Remove and cool.

Slice cooled focaccia in half horizontally and spread both halves with butter, mayo and mustard. Layer ingredients on bottom half of bread in the following order: turkey, ham, onion, cheese, tomato slices and spinach. Place second half on top of layered half. Wrap sandwich tightly with plastic wrap, then wrap in aluminum foil.

Refrigerate at least 8 hours or overnight.

Cut into wedges to serve.

I got this recipe (and the picture) from your homebased mom. I served it at out Stake Conference Stake Presidency dinner. I found the bread at Henry's - it was fantastic!!!